2.5kg goose with giblets (defrosted if frozen)
1-2tbsp walnut oil
Salt and black pepper
Several sprigs fresh rosemary and sage
4-6 small red-skinned apples
300g mashed potatoes
Little butter
Cider
Flour or cornflour

1. Preheat the oven to 200C/400F/Gas Mark 6. If the goose is very fatty (wild geese will not be so fatty) prick the skin all over gently, trying not to pierce the meat as well. Rub with 1tbsp oil and sprinkle with seasoning.

2. Roast on a trivet for about 30 minutes and then reduce the heat to 180C/350F/Gas mark 4. Calculate approximately 15 minutes per half kilo plus an extra 15 minutes, as the total cooking time.

3. Chop the herbs, reserving some for the roast potatoes, and mix with walnut oil. Half way through cooking turn the tin around, drain off any excess fat if necessary and rub this herb oil all over the goose. Continue cooking, covering with foil if the skin is becoming too brown, but you do want it to get crispy.

4. Core the apples, remove most of the middles and grate this into the mashed potato and mix with a little butter and seasoning. Pipe the potato into the apple shells and arrange them around the goose for the last 20-30 minutes cooking.

5. At the end of the recommended cooking time check the goose is cooked by piercing the thickest part of the fresh with a skewer. If any pink juices run, return to the oven for another 10-15 minutes. Then remove from the oven and transfer to a warm serving dish to stand for 15-20 minutes, covered, before carving.

6. Drain off as much fat as possible from the roasting dish, leaving only the juices. Stir in a little flour to thicken the juices, then whisk in sufficient giblet stock or cider to make the gravy and bubble until well reduced and flavoured.

Tip:

Early season geese will have minimal fat on them but by Christmas you may need to remove excess fat from inside before roasting.

Food Features rating: Traditional English Autumn Roast.